Description
These Amazing Stuffed Zucchini Boats offer a delicious, healthy, and easy-to-make dinner option that can be ready in just 30 minutes. Hollowed-out zucchini are filled with a savory mix of ground beef or turkey, tomatoes, and Italian seasonings, then topped with melted mozzarella and Parmesan cheeses for a comforting, low-carb meal perfect for busy weeknights.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Meat
- 1 pound ground beef or turkey
Tomato Base
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup tomato sauce
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the zucchini: Wash the zucchini and slice them in half lengthwise. Using a spoon, carefully scoop out the flesh from each half to create boats, leaving about 1/4 inch thick walls. Set the scooped zucchini flesh aside for the filling.
- Sauté aromatics and meat: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Next, add minced garlic and cook for another 1 minute until fragrant. Add the ground beef or turkey to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes.
- Add zucchini flesh and tomatoes: Chop the reserved zucchini flesh and add it to the skillet. Stir in the diced tomatoes with their juice and tomato sauce. Sprinkle in the dried Italian seasoning, salt, and black pepper. Stir well to combine and let the mixture simmer for 5 minutes to allow flavors to meld and excess liquid to reduce slightly.
- Stuff and bake the zucchini boats: Preheat your oven to 375°F (190°C). Place the hollowed zucchini halves on a baking dish. Spoon the meat and tomato mixture evenly into each zucchini boat. Sprinkle shredded mozzarella and grated Parmesan cheese over the top of each stuffed zucchini half.
- Bake to perfection: Bake the stuffed zucchini in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is melted and golden on top.
- Garnish and serve: Remove the zucchini boats from the oven. Garnish with freshly chopped parsley before serving warm. Enjoy your nutritious and flavorful stuffed zucchini boats!
Notes
- You can substitute ground turkey with ground chicken or a plant-based meat alternative for different protein options.
- For a vegetarian version, omit the meat and add cooked lentils or chopped mushrooms instead.
- To reduce carbs further, consider using less tomato sauce or skipping it entirely and adding more diced tomatoes.
- Leftover stuffed zucchini boats can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If you prefer a spicier kick, add red pepper flakes when cooking the meat mixture.
Keywords: stuffed zucchini, zucchini boats, ground beef recipe, healthy dinner, low carb dinner, quick dinner recipe, Italian seasoning, baked zucchini